Winter Fruit Salad Pomegranate Lime (Printable)

A fresh mix of winter fruits accented with lime and honey for a bright and zesty flavor.

# What You'll Need:

→ Fruit

01 - 1 large pomegranate, seeds removed
02 - 2 medium oranges, peeled and segmented
03 - 2 ripe kiwis, peeled and sliced
04 - 1 large apple, cored and diced
05 - 1 ripe pear, cored and diced
06 - 1/2 cup red grapes, halved (optional)

→ Dressing

07 - 2 tablespoons fresh lime juice (approx. 1 lime)
08 - 1 tablespoon honey or maple syrup
09 - 1/2 teaspoon finely grated lime zest

→ Garnish

10 - 2 tablespoons fresh mint leaves, finely chopped

# Steps:

01 - Seed the pomegranate, segment the oranges, peel and slice the kiwis, dice the apple and pear, and halve the grapes if using.
02 - Place all prepared fruit into a large mixing bowl and combine gently.
03 - In a small bowl, whisk together the fresh lime juice, honey or maple syrup, and lime zest until thoroughly blended.
04 - Pour the dressing over the mixed fruit and toss delicately to coat evenly.
05 - Transfer the fruit mixture to a serving bowl or platter.
06 - Sprinkle the chopped fresh mint over the top just before serving.

# Expert Tips:

01 -
  • It takes twenty minutes from fruit bowl to table, and somehow tastes like you've been fussing in the kitchen all morning.
  • Every bite cracks and pops with different textures, and the lime-honey dressing catches all that natural sweetness without overwhelming it.
  • It looks so beautiful you'll want to make it again just to set it in the middle of the table and watch people's faces light up.
02 -
  • Prep everything but don't assemble more than thirty minutes ahead, or the fruits will start weeping liquid and the whole thing becomes soup instead of salad.
  • That tiny bit of lime zest is what makes people pause and ask what makes it taste so alive—don't skip it, even though it seems like a whisper of a thing.
03 -
  • Seed the pomegranate in a bowl of water and the seeds will sink while the bitter white pith floats away, saving you from picking through bits later.
  • Chill your serving bowl in the freezer for five minutes before transferring the salad so everything stays crisp longer.

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